Gram's French Bread Hamburgers
 

This recipe can be made with extra lean ground beef and regular french bread (non-sourdough). The results are good, but not "authentic" (the way we used to make them before we started worrying about our waistlines and when we all lived where sourdough french bread was readily available). The bread gets a special texture as the fat cooks off and drips into it.

 
3 pounds lean ground beef
1 medium finely chopped onion
2 whole eggs
3/4 cup dry bread crumbs
2 teaspoons garlic powder, or to taste		 1 Tablespoon Worchestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 loaf sourdough French bread, sliced diagonally about 3/4 inch thick

Mix ground meat, onion, egg and spices with your hands until ingredients are combined. Try not to overmix too much or it will become tough. Spread an equal amount on each slice of bread taking care to cover the edges to allow for shrinkage. Uncovered edges will burn. Broil approximately 4-5 inches from the flame or element until meat is browned, approximately 2-3 minutes. To serve spread with mayonnaise and/or mustard topped with a lettuce leaf.

Variations:
Place slices of cheese on top the last minute of broiling.
Substitute 1/4 cup of wheat germ for 1/4 cup of the bread crumbs for a nutty flavor.

 

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Audrey V. Humaciu